If you travelled to Australia you tried the Anzac Biscuit, at least once. It’s the most common biscuit across the Country, which is probably better known for the high quality of its livestock farms and the numerous barbecue equipped stations at free disposal of anyone inside recreational areas.
Beside meat, Australia can offer quite a lot of good recipes for desserts, cakes and biscuits. The Anzac are eggless sweet biscuits associated to the ANZAC day (Australian and New Zealand Army Corps) that celebrates the participation of the Australian army to the campaign of Gallipoli, in Turkey, during world war 1. Although the origin of such biscuit is still uncertain, they were usually served to the soldiers who used them also for purposes others than nutrition, such as photo frames or postcards as testified by the Australian War Memorial.
From the 1920s onwards Australian recipe books nearly always included Anzac biscuits but exactly how this recipe became identified with Anzac, or the First World War, is unknown
Australian War Memorial
So, as every culinary tradition around the world, everyone has its own ideal blend and proportion for the Anzac. Therefore, do not expect a definitive recipe as you may find several variations, including mine.
Anzac Biscuits my way
Ingredients (for approximately 14 biscuits)
- 120 grams of wheat flour (1 cup)
- 120 grams of MUSCOVADO sugar (1 cup)
- 120 grams of oatflakes (1 cup)
- 130 grams of unsalted butter, melted
- 1 teaspoon of bicarbon soda
Note that, despite the most common recipes for the Anzac biscuit I do not use Coconut flour and I use Muscovado instead of brown cane sugar to get a better and more intense taste.
Procedure:
It’s very simple and quick.
Put the flour, the muscovado, the oatflakes and the bi carbon soda in a bowl and mix them with a spoon. Belt the butter in a small pot, add it to the mixture and blend until you get a compact dough.
Make 12/14 small balls, put them on a tray covered with baking paper and press them to give a circular shape.
Bake in a pre heated oven at 180 °C for 12 minutes (not more)
The Anzac biscuits are usually kept in a metal box where they keep their fragrance for more than 1 week.
